Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Minestrone can be really dull but I’ve turned it up a notch and tried something new. I added some chopped up ham bones for extra flavour and omitted the green veges but instead add them every time I reheat the soup. Why? you might ask. Well, they only take a couple of minutes to cook and I personally dislike the way veges such as these lose their colour and vibrancy when added to soup. It works a treat and the soup feels super fresh every time.

Minestrone soup
Serves many & will keep in the fridge for a week!
You’ll need:
1 medium onion, finely chopped
100ml olive oil
1 tsp chilli flakes (optional)
1 can organic lentils, rinsed & drianed
1 can cannellini beans, rinsed & drained
1 carrot, finely chopped
1 potato, peeled and diced
1/2 small cauliflower, cut into small pieces
3 sticks celery, finely diced
2 x 400g cans diced tomatoes
3 litres water
1 kg ham bones, chopped into pieces (ask your butcher to do this)
3 leaves silverbeet, leaves only, sliced finely (add as needed)
1/2 cup frozen peas (add as needed)
Salt & pepper
Parmesan to serve
  1. Heat the oil in a large stock pot & saute the onion and chilli until soft.
  2. Add the beans, carrot, potato, cauliflower, celery & tomatoes and cook on a low heat for 5 minutes.
  3. Add the water and ham bones and bring to the boil.
  4. Lower the heat and cook for 1+1/2hrs.
  5. If serving all the soup straight away add the silverbeet and peas and cook for another 5 mins. If only serving a portion, ladle the soup into a small saucepan and add as much silverbeet and peas as you prefer.
  6. Season the soup well with salt & pepper, top with parmesan and enjoy with crusty bread.